Deck 31: Quick Breads

Question 1

Hard-crusted breads and whole grain breads are most likely to be __________ dough products.

A) rich
B) lean
C) rolled-in
D) none of these

Answer 1

lean

Question 2

A rich dough mixture contains more __________ than a lean dough mixture.

A) fat
B) eggs
C) sugar
D) any or all of these

Answer 2

any or all of these

Question 3

Which set of words completes the following sentence correctly? __________ are usually produced from __________ doughs.

A) Croissants and Danish pastry, rich
B) Hard-crusted breads and rolls, lean
C) Sweet rolls and coffee cakes, rolled-in
D) all of these

Answer 3

Hard-crusted breads and rolls, lean

Question 4

Which of the following is not one of the purposes of dough mixing?

A) to develop gluten
B) to develop alternate layers of fat and dough
C) to distribute the yeast evenly throughout the dough
D) to combine all ingredients into a uniform, smooth dough

Question 5

Which of the following ingredients can be measured without a scale?

A) fat
B) flour
C) yeast
D) water

Question 6

When mixing a yeast bread dough, it is important to remember to __________.

A) use the dough arm attachment when using a vertical mixer
B) taste the dough to determine if it has been thoroughly mixed
C) add a little more water if a dough still appears sticky toward the end of its mixing time
D) be sure you follow the mixing times given in bread formulas exactly, regardless of the type of mixer you are using

Question 7

Fermentation __________.

A) produces carbon monoxide gas and alcohol
B) is complete when dough has doubled in volume
C) is the process during which yeast acts on the proteins in dough
D) all of these

Question 8

It is sometimes helpful to oil the surface of a fermenting dough to __________.

A) prevent a crust from forming
B) allow it to retain its carbon dioxide
C) strengthen the surface gluten fibers
D) facilitate the later steps of scaling and rounding

Question 9

If a dough is sticky, hard to work with, and slightly sour, it is because the baker __________.

A) let it ferment too long
B) fermented it at a temperature that was too high
C) either let it ferment too long or fermented it at a temperature that was too high
D) neither let it ferment too long nor fermented it at a temperature that was too high

Question 10

Which of the following doughs is "taken to the bench young"?

A) rye bread
B) a product made from a lean dough
C) a product whose dough needs to be fermented for a longer than usual time
D) either rye bread or a product made from a lean dough

Question 11

Punching accomplishes all of the following except __________.

A) relaxing gluten
B) redistributing yeast
C) equalizing temperature
D) retaining carbon dioxide

Question 12

Which of the following is not a step in the "punching" or "folding" step of yeast dough production?

A) pressing the dough down
B) hitting the dough with your fist
C) pulling the dough up on all sides
D) turning the dough upside down in the bowl

Question 13

If you want each of your baked loaves of bread to weigh as close as to one pound as possible, then the pieces of dough you scales for each loaf should weigh __________ oz.

A) 16
B) 14.5 to 16
C) 17.5 to 18
D) 18.5 to 20

Question 14

When you round a piece of dough after you scale it, you are __________.

A) shaping it into a smooth, round ball
B) forming a skin on the surface of the dough by stretching the gluten
C) forming a skin on the surface of the dough that helps to retain the gases produced by the fermentation process
D) all of these

Question 15

Benching usually lasts about __________.

A) 10 to 15 minutes
B) 20 to 40 minutes
C) 30 seconds to 1 minute
D) 1 hour to 4 hours, depending upon the type of dough

Question 16

Proofing __________.

A) is a continuation of the fermentation process
B) temperature is usually lower than fermentation temperature
C) ideally takes place in an enclosed area whose humidity is approximately 10%
D) all of these

Question 17

During the process of "oven spring," __________.

A) bread rises rapidly
B) rising stops
C) trapped gases escape from the dough
D) the dough is removed from the oven for its final rise

Question 18

Which of the following statements about baking is correct?

A) Rolls spaced apart are baked at a lower temperature than large loaves.
B) Steam is often injected into an oven that is baking loaves of hard-crusted bread.
C) Rich doughs and sweet doughs are baked at higher temperatures than lean doughs.
D) It is necessary to score the tops of small rolls before they bake so that they do not break.

Question 19

Which of the following is true about the cooling step of the baking process?

A) Bread should be cooled as slowly as possible.
B) A soft crust can be produced by brushing with melted shortening before cooling.
C) It is particularly important to use a rack to cool rolls baked apart from each other.
D) To prevent crust cracking, loaves of bread should be cooled directly in front of a fan.

Question 20

Which of the following is false about the storing step of the baking process?

A) Bread should be wrapped while it is still hot from the oven.
B) Bread to be served within eight hours may be stored on a rack.
C) Hard-crusted bread should not be wrapped or the crusts will soften.
D) Yeast products should not be stored in the refrigerator because refrigeration actually increases the staling process.

Question 21

If the crust on your bread is too pale, it may have been __________.

A) overproofed or overfermented
B) not baked long enough or baked at a too-low temperature
C) baked in an oven with too much steam or made from a dough with too little milk or sugar
D) all of these

Question 22

If your loaves of bread are disappointingly small (i.e., have poor volume), then they may __________.

A) have been over-or under-mixed
B) contain too much yeast or too little salt
C) have been made from a flour that was too strong
D) have been cooked in an oven that was not hot enough

Question 23

A bread whose texture is too dense was probably made from a dough containing too __________.

A) little salt
B) much yeast
C) little liquid
D) all of these

Question 24

Your bread is crumbly. This is probably caused by that fact that you __________.

A) used a weak flour or used too little salt
B) fermented it for either a too long or too short time
C) overproofed it or baked it at a too low temperature
D) any of these

Question 25

Which of the following types of rolls starts out as three small round pieces of dough?

A) knotted
B) cloverleaf
C) butterflake
D) Parker House

Question 26

In sponge doughs, the yeast is allowed to ferment with some of the ingredients before the mixing of the dough is complete.

Question 27

Steam should be injected into the oven when baking sweet rolls so that they don't become too hard and crust.

Question 28

The rolling-in procedure for Danish dough requires three 3-folds.

Question 29

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Danish pockets

Question 30

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Danish pockets

Question 31

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Danish pockets

Question 32

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Spiral Danish roll

Question 33

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Danish pockets

Question 34

Identify the type of roll shown in each picture.

-

A) Croissant
B) Brioche
C) Cloverleaf roll
D) Butterflake roll
E) Danish pockets

Question 35

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 1.3 kg.______________

Question 36

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 1.3 kg.______________

Question 37

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 1.3 kg.______________

Question 38

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 1.6 kg.______________

Question 39

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 1.6 kg.______________

Question 40

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 62% water needed if an ingredient at 100% weighs 34 oz. Round to the nearest whole ounce.___________________

Question 41

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 2.4% yeast needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Question 42

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For French bread, calculate the quantity of 14% rye flour needed if an ingredient at 100% weighs 34 oz. Round to the nearest quarter ounce.___________________

Question 43

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 2% salt needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest quarter ounce.___________________

Question 44

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-For soft rolls, calculate the quantity of 9.5% sugar needed if an ingredient at 100% weighs 42¼ oz. Round to the nearest whole ounce.___________________